Peel and clean shrimp (placing shells in 2 quart sauce pan of water)

Place cleaned shrimp in bowl of cold water.

Heat water with shrimp shells adding salt and all purpose seasoning to the water.

Take four of the scallion stalks and cut into 1/4" pieces.

Dice red pepper and place in bowl with previously sliced items.

Slice two more scallions on an angle making 1/2" tubes like penne pasta. Set aside.

When water comes to boil and shrimp shells are pink, pour the liquid through strainer into large heat resistant bowl. Then return strained liquid to the sauce pan and stir in grits. Return to medium heat and stir occasionally, keeping the grits smooth in consistency. Turn heat to low and cover the pot with lid.

In a medium skillet over medium high heat, melt butter. As the butter melts, toss the sliced and diced vegetables in seasonings with the olive oil.

While the butter melts, liberally sprinkle Kosher salt and cracked pepper over cleaned, drained shrimp.

Once butter has melted in skillet, stir in vegetables. Keep them moving in pan so they are evenly heated. When vegetables begin to wilt, add shrimp to pan and continue to stir, until all the shrimp have curled and have turned pink.

Now toss the remaining scallions into shrimp and vegetable mixture. turn off the heat and cover. Let sit for 5 mins.

In a dinner bowl or large plate, pour in serving of grits, then scoop shrimp and vegetables on top.